The croquette

By VicentaLakin

The croquette
How can you do that by cleaning the duck's intestines and removing the smell? I offer you two small ways: first of all, to wash the inside side with vinegar, to remove the white inside, which is actually oil, and then to wash it with fresh water, and to remove the dirt. The second use of alkaline, which also requires the removal of oil from the inside, the washing of proper alkaline, repeated massages, and the washing of fresh water, and then the washing of proper amounts of alkaline, repeated massages, and the washing of fresh water, two or three times again. The duck intestines treated in this way will be essentially non-smelling and will be further removed from their tastes through the water, but the water must be boiled with peppers and other large materials, so that the taste of the big ones can be incorporated into the water, so that the duck intestines may not be cooked for long enough, otherwise the duck intestines will be old and uncoated。

Recipe Recommendations

  • duck intestines 200 grams
  • leek flower 250 grams
  • red pepper few
  • Jiang appropriate amount
  • pepper appropriate amount
  • dried chili appropriate amount
  • green onions appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • edible alkali appropriate amount

Steps for The croquette

  • Make The croquette step 0
    1
    Purge duck intestines with alkalis
  • Make The croquette step 1
    2
    (b) The wash of the duck intestines is washed with water and repeated once and twice
  • Make The croquette step 2
    3
    Cooking pots, adding peppers, dry peppers, ginger chips, onions, centipedes, cinnamon, and soy sauce, with a proper amount of wine and soy for three minutes
  • Make The croquette step 3
    4
    Two, three minutes after cooking
  • Make The croquette step 4
    5
    (b) Leaching and water control, cutting into small sections
  • Make The croquette step 5
    6
    Get the rest of the ingredients, the ravioli, fresh chili and ginger
  • Make The croquette step 6
    7
    (b) Heated the pot with a proper amount of oil and down to the peppers and ginger aroma
  • Make The croquette step 7
    8
    We're going to have to go down and make some bouquets
  • Make The croquette step 8
    9
    I'm not sure if I'm going to make it
  • Make The croquette step 9
    10
    A couple of times, salt and pepper, and evenly
  • Make The croquette step 10
    11
    Out of the pan。

    • The croquette Make Tips

    I bought the duck intestines from the supermarket, and they have been pre-treated with the middle fat removed (if not, you'll have to do it yourself). However, they still have a strong odor, so I wash them with edible alkaline two or three times after getting home. Blanching not only further removes the odor but also pre-cooks the duck intestines. Remember to add seasonings like ginger, star anise, and light soy sauce to the blanching water, as this helps to eliminate the smell. To maintain the crisp texture of the duck intestines, blanch them just until they are cooked through, to prevent them from becoming overcooked and affecting the mouthfeel. Therefore, the blanching time should not be too long. It's best to simmer the blanching water first to allow the ingredients to be more effective. This is a quick stir-fry dish. Since the duck intestines are pre-treated, start by stir-frying the spices, then add the garlic chives and stir-fry until they soften. Next, add the duck intestines and the seasonings, and stir-fry everything together until well combined.

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